Low Fat Beer Battered Haddock
Indulge in the crispy, golden perfection of Low Fat Beer Battered Haddock, a healthier twist on the classic fish and chips recipe. By combining a light beer-infused batter with a clever oven-baking technique, this dish delivers all the satisfying crunch and delicate flavor of traditional fried fish without the heavy grease. A hint of cayenne pepper adds subtle warmth, while whipped egg whites keep the batter airy and light. The secret to its crisp texture lies in coating the fillets with cornstarch before dipping them into the batter. Finished in the oven after a quick skillet sear, this low-fat recipe is perfect for a guilt-free seafood dinner. Serve with fresh lemon wedges for an added burst of brightness and enjoy a meal that's equal parts nutritious and delicious. Perfect for weeknights or impressing guests, this easy haddock recipe will become a go-to favorite!
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Ingredients
- 4 pieces haddock fillets
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper
- 1 cup light beer
- 1 large egg white
- 0.5 cup cornstarch
- 1 whole lemon wedges
- 0 nonstick cooking spray
- 2 tablespoons vegetable oil
Directions
Step 1
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray to prevent the batter from sticking.
Step 2
In a medium mixing bowl, combine the all-purpose flour, baking powder, sea salt, ground black pepper, and cayenne pepper. Mix well to ensure even distribution of ingredients.
Step 3
Slowly pour the light beer into the dry ingredients, whisking continuously to avoid lumps. Continue whisking until you have a smooth batter.
Step 4
In a separate bowl, whisk the egg white until frothy and gently fold it into the batter. This will make the batter lighter and contribute to a crispier crust.
Step 5
Pat the haddock fillets dry with paper towels. Lightly dust each fillet with cornstarch, shaking off any excess. This helps the batter adhere to the fish.
Step 6
Heat the vegetable oil in a large nonstick skillet over medium heat. Once hot, dip each haddock fillet into the batter, allowing excess to drip off, and immediately place it in the skillet.
Step 7
Cook the fillets for 2-3 minutes on each side, until lightly golden. Transfer them to the prepared baking sheet.
Step 8
Once all fillets are placed on the baking sheet, bake in the preheated oven for 12-15 minutes until cooked through and crispy.
Step 9
Remove from the oven and let cool for a few minutes before serving.
Step 10
Serve with lemon wedges on the side for squeezing over the top before eating.
Nutrition Facts
| Serving size | (994.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1265.9 |
| Total Fat 31.2g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 228mg | 0% |
| Sodium 1953.2mg | 0% |
| Total Carbohydrate 136.3g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 3.4g | |
| Protein 99.1g | 0% |
| Vitamin D 800IU | 0% |
| Calcium 102.8mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 1502.4mg | 0% |
Source of Calories